This Potato Pea Coconut Curry with Black Beans and Jade Rice is a hearty dish. The curried potatoes are mild and creamy. The black beans pair well with the curry and provide protein. The jade rice ties everything together.
How was your 4th of July? We had a very nice and mellow day with a nice picnic on the beach. Our beach is usually deserted due to the fact that we live in a neighborhood full of vacation rentals. However, there are a lot of people on the beach on holidays like the 4th which makes it much more lively.
This potato dish is the perfect comfort food after a long day on the beach. Ever so often Robby requests a dish that he is craving and this was one of those times. I love it when he gives me a challenge because it is fun to see if I can make it how he envisions it. He absolutely loved it! He was also surprised at how well the black beans went with the curry flavor.
It might seem strange to pair a curry dish with black beans but it actually works! The rice is totally optional but you have to try jade pearl rice if you haven’t already. It’s pretty cool! It is dyed white rice that gets its green color from the chlorophyll of bamboo juice. The texture is slightly sticky but also light and fluffy containing subtle notes of green tea flavor.
This dish goes great with a Riesling, Pinot Gris, or a sparkling wine like a Prosecco.
Potato Peas Coconut Curry with Black Beans and Jade Rice - CaliZona
Ingredients
Black Beans
- 4 Cups Organic Dried Black Beans
- 12 Cups Filtered Water
- 1/2 White or Red Onion
- 4 - 6 Whole Garlic Cloves
- 1 Tablespoon Chili Peppers Flakes or 2 -3 whole dried chilies like New Mexico, ancho or up to 10 Arbol - optional
- 2 Tablespoons Sea Salt or to taste
Potatoes
- 4 Large Yellow Potatoes or 3 1/2 lb – diced into 1/2 inch cubes
- 2 Tablespoons Extra Virgin Coconut Oil
- 1/2 White Onion – diced
- 2 Cloves Garlic – minced
- 1/4 Cup Dry White Wine
- 1 Unsalted Vegetable Bouillon Cube
- 1 1/2 Cup Filtered Water
- 1 Can Coconut Milk – I used full fat
- 2 Tablespoons Organic Curry Powder - homemade or
- 1 Cup Frozen Peas – or to taste
Jade Rice
- 1 Cup Jade Pearl Rice
- 1-3/4 Cups Filtered Water
- 1 Tablespoon Sea Salt or to taste
- 1 Vegetable Bouillon Cube – unsalted
- 1 Tablespoon Coconut Oil
- 1 Clove Garlic
- 1/2 Teaspoon Sea Salt
Garnish
- Cilantro
Instructions
Black beans
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In a 5 1/2 quart pot, put a small hand full of beans in the pot one handful at a time to make sure there are no rocks.
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Rinse the beans and add the water. Skim off any beans that float, these stay tough.
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Add the onion, garlic and chilies.
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Bring to a boil then turn down to medium-low.
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Cover and cook for about an hour or until beans are soft.
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Add water if needed. You want the beans to be free-flowing.
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* Add Sea Salt AT THE END or they will be tough.
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Taste to see if they are soft, if so, add the salt.
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Let cook for 5 - 10 more minutes to infuse the salt into the beans.
Potatoes
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Dice the potatoes and cover them with water.
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Set aside for about 10 minutes and drain in a strainer.
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Add the diced onions to a straight-sided pan, along with 1 tablespoon of oil.
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Sauté on medium-low heat for about 5 minutes then add the minced garlic; continue stirring until garlic begins to golden then add the wine and bouillon cube.
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Mash the bouillon and when the wine reduces to a syrup, add the potatoes and water.
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Turn heat to medium and cover for 15 minutes make sure to stir a few times.
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Add the can of coconut milk and reduce the heat to medium-low.
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Add the spices and simmer for 10 minutes covered and then for an additional 10 to 15 minutes uncovered.
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Make sure and stir frequently so potatoes don’t stick to the pan.
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When potatoes are soft add the peas and cook for about a minute until peas are hot.
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Serve with black beans and jade rice.
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Garnish with cilantro
Rice
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Rinse the rice.
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Add the water, rice, bouillon, 1 tablespoon oil and salt to a small saucepan.
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Bring to a boil over high heat.
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Mash up the bouillon cube well, then cover, reduce to simmer in between medium-low and low for 15 minutes (use a timer).
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Remove from heat and let stand covered for 5 minutes. Fluff and serve.
Health Benefits:
Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.
Black beans are high in cholesterol-lowering dietary fiber, 1 cup of cooked beans provides you with over 1/2 of your daily requirements and reduces blood cholesterol that helps prevent heart disease. The fiber supports the digestive tract and the colon, which helps constipation, diverticulitis and other gastrointestinal disorders. They also maintain normal blood sugar levels, helping to prevent diabetes. Black beans are a very good meat substitute because of their 15 grams of protein in 1 cup and contain only trace amounts of saturated fat and no cholesterol. They contain phytochemicals, substances found only in plant foods that help fight cancer and other chronic diseases. They increase energy with the good amounts of iron in them and have more antioxidant activity than other types of beans. They neutralize cell-damaging free radicals that may help lower the risk of heart disease, cancer, and other diseases. Black beans are also rich in B vitamins, Folate, potassium (helps regulate your blood pressure and heart rate), magnesium, calcium (builds and maintains bones) and other heart-healthy nutrients.
